Easy Chicken And Broccoli Recipe Chinese Recipes Recipe For Chicken

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EASY CHICKEN AND BROCCOLI



Easy Chicken and Broccoli image

Best-loved comfort food that fits busy schedules.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 25m

Yield 4

Number Of Ingredients 6

1 pound boneless skinless chicken breasts, cut into chunks
3 cups frozen broccoli florets
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can water
1 ½ cups instant white rice, uncooked
1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA

Steps:

  • Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
  • Add broccoli, soup and water; stir. Bring to boil.
  • Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Nutrition Facts : Calories 461.5 calories, Carbohydrate 40.7 g, Cholesterol 94.6 mg, Fat 16.6 g, Fiber 4.2 g, Protein 36.8 g, SaturatedFat 7.9 g, Sodium 737.9 mg, Sugar 2.7 g

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)



Chicken and Broccoli (Chinese Takeout Style) image

An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant. {Gluten-Free Adaptable}To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari or coconut amino to replace dark soy sauce. And make sure you pick a gluten-free oyster sauce such as this one.

Provided by Maggie Zhu

Categories     Main

Time 25m

Number Of Ingredients 15

1 lb (450 g) boneless skinless chicken breast ((or thigh))
1 tablespoon Shaoxing wine ((or dry sherry))
1/2 teaspoon salt
1 teaspoon cornstarch
3 tablespoons oyster sauce
2 tablespoons Shaoxing wine ((or dry sherry))
1/2 tablespoon dark soy sauce ((or soy sauce))
1/4 cup chicken stock
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 head broccoli (, chopped into bite-sized florets)
2 tablespoons peanut oil ((or vegetable oil))
4 cloves garlic (, minced)
1 teaspoon ginger (, minced)

Steps:

  • Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
  • Combine all the sauce ingredients in a bowl. Stir to mix well.
  • Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
  • Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  • Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  • Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
  • Serve hot with steamed rice or boiled noodles as a main dish.

Nutrition Facts : ServingSize 1 serving, Calories 246 kcal, Carbohydrate 10 g, Protein 25 g, Fat 9.8 g, SaturatedFat 1.2 g, Cholesterol 73 mg, Sodium 634 mg, Fiber 0.8 g, Sugar 3.5 g

CHICKEN AND BROCCOLI (CHINESE TAKEOUT)



Chicken and Broccoli (Chinese takeout) image

Chicken and Broccoli with Brown Sauce is an easy Chinese Takeout Style dish that is perfect for a weeknight dinner. Juicy chicken, crisp broccoli in the best Chinese Style brown sauce.

Provided by Lauren

Categories     Dinner

Time 20m

Number Of Ingredients 8

2 pounds boneless skinless chicken breasts (chicken breasts, cut in small pieces)
1/2 teaspoon garlic powder
3 tablespoons brown sugar
1 tablespoon cornstarch
12 ounces chicken broth
4 tablespoons soy sauce
3 cups broccoli
2 tablespoons oil

Steps:

  • Cut the chicken breasts into cubes.
  • Brown chicken pieces in oil in a wok over medium heat.
  • In a medium size bowl add garlic salt, substitute soy sauce, brown sugar and 1 Cup chicken broth. Stir to mix all ingredients.
  • Return cut chicken pieces to wok.
  • Cover and simmer until chicken is done, about 5-10 minutes.
  • Wash and cut broccoli, steam in a veggie steamer until tender.
  • Remove chicken.Stir the rest of the chicken broth and cornstarch together in another bowl.
  • Pour in wok and stir all ingredients well and bring to a boil just long enough to thicken.
  • Add chicken and broccoli back into the wok spooning the sauce over it to coat it well.

Nutrition Facts : Calories 402 kcal, Carbohydrate 17 g, Protein 52 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 1605 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

CHICKEN AND BROCCOLI



Chicken and Broccoli image

This Chinese Chicken and Broccoli is a QUICK and easy recipe loaded with juicy chicken and crisp-tender broccoli enveloped in a savory garlic, ginger stir fry sauce complimented by hot steaming rice (or go low carb with cauliflower rice). This Chicken and Broccoli Stir Fry utilizes the easy restaurant velveting technique to produce smooth, tender, melt-in-your-mouth chicken you will have to taste to believe! This Chicken and Broccoli recipe uses easy to find grocery store ingredients and a large skillet instead of a wok so anyone can make this any time! And you are going to want to make this healthy, versatile, filling, satisfyingly stir fry ALL the time!

Provided by Jen

Categories     Main Course

Time 30m

Number Of Ingredients 19

1 pound chicken breasts (chopped into 1 ½-inch pieces)
2 tablespoons reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1 teaspoon Japanese rice wine or dry sherry (see notes in post)
1 teaspoon Asian chili sauce or Sriracha
1 teaspoon baking soda
1/3 cup low sodium chicken broth
1/4 cup oyster sauce
3 tablespoons brown sugar
1 tablespoon Japanese rice wine or dry sherry
1-3 teaspoons Asian chili sauce or Sriracha
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
1/2 teaspoon pepper
4-6 cloves garlic (minced)
1 tablespoon minced ginger
4-5 cups broccoli florets, cut into bit size pieces
2 tablespoons water

Steps:

  • Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your broccoli and aromatics; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.
  • Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and stir fry until golden, about 2-3 minutes (chicken will not be cooked through). Remove chicken to a plate.
  • To the now empty skillet, heat 1 tablespoon peanut oil/vegetable oil until very hot and sizzling. Add the broccoli and stir fry for 30 seconds. Add water, garlic and ginger and stir fry one minute.
  • Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened, chicken is cooked through, and broccoli reaches desired tenderness, about 1-2 minutes.
  • Serve with rice and garnish with green onions and sesame seeds if desired.

CHINESE CHICKEN AND BROCCOLI



Chinese Chicken and Broccoli image

Make and share this Chinese Chicken and Broccoli recipe from Food.com.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 11

6 ounces boneless skinless chicken breasts
2 teaspoons cornstarch
1/4 teaspoon pepper
3 green onions, with tops
1 medium carrot
2 tablespoons black bean garlic sauce
2 teaspoons garlic, finely chopped
1 teaspoon gingerroot, finely chopped
1 teaspoon sugar
10 ounces broccoli, cut into small pieces
1/4 cup fat-free chicken broth

Steps:

  • Cut chicken into strips.
  • Toss chicken, cornstarch, salt and pepper in medium glass bowl.
  • Cover and refrigerate 20 minutes.
  • Cut green onions and carrots into thin slices.
  • Mix black bean sauce, garlic, gingerroot, and sugar together.
  • Spray a 12-inch skillet with nonstick cooking spray.
  • Heat until spray bubbles, add chicken and cook until chicken turns white.
  • Remove chicken from the skillet.
  • Reheat skillet and add chicken broth.
  • Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender.
  • Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.

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